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Author Notes: If the recipe reminds you of ceviche, it should - that was the inspiration. This started out two decades ago as my ritual "last day out" camp dinner, accompanied by coal roasted spicy baked potatoes and whatever else we had left. I'd put it in a rubbermaid bowl in the bottom of the cooler where it stayed nice and chilly until our last night. The longer it marinates, the tastier it gets! Makes great skewers too - just cut up the chicken before marinating. Makes extra - the leftovers make a rockin' good chicken salad (if there are any!) —Susan Boyles
- 4 boneless, skinless Chicken Breasts
- 6 Limes
- 3 Jalapeno Peppers, chopped
- 2 tablespoons Cilantro, chopped fine
- 1/2 cup Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Fresh Cracked Black Pepper
- Squeeze the limes into a glass or hard plastic container with a tight fitting lid. Use a juicer or reamer to get as much juice as possible from the limes, about 1/2 cup.
- Add the olive oil, salt, pepper, and cilantro to the juice and stir well.
- Chop the jalapenos and add them to the marinade. You do not have to seed them - this marinade delivers very little heat but tons of flavor.
- Add the chicken to the marinade; toss to coat all the pieces well. If the marinade does not mostly cover the chicken, add a bit more juice and oil. Refrigerate for up to 3 days, tossing once a day to evenly marinate.
- Grill 6"-8" over your campfire or over medium heat on a gas grill. Turn after about 4 minutes and cook another 3 minutes until done (160F in the center on your instant read thermometer). Enjoy!
A Toast to Toast
The best thing since sliced bread
A toast to toast.
Yes, be in a pickle.
We're obsessed: wooden everything.
You gotta ketchup.